Upside-Down Peach & Raspberry Cake
Delicious gluten-free upside-down cake using the best of Summer fruits.
200g butter
200g soft brown sugar
2 peaches, sliced thinly, plus extra for decorating
Handful raspberries, plus extra for decorating
5 eggs, separated
200g caster sugar
225g ground almnds
1 tsp vanilla extract
2 tbsp lemon juice
Preheat oven to 180°C/350°F/Gas 4.
Grease and line a 23cm cake tin.
Melt soft brown sugar and 200g butter together in a saucepan.
Pour into the prepared cake tin.
Arrange the sliced peaches and handful of raspberries on the base of the tin.
Place the egg whites in a spotlessly clean bowl and whisk until stiff peaks form.
In a separate bowl whisk together egg yolks and caster sugar.
Add ground almonds, vanilla extract and lemon juice and fold together.
Gently fold in the egg whites.
Bake in the oven for 45 minutes.
Remove from the oven and allow to cool for 10 minutes.
Place a serving plate over the top of the cake, then flip smoothly upside down, removing the tin.
Top with fresh peaches and raspberries. Serve with whipped cream.
